This Salmon Croquettes recipe is a great one, particularly for people who want to add more healthy salmon to their diet but think it has too fishy of a flavor. The addition of the eggs and flour really helps tame it down. Even kids who would ordinarily shy away from any type of fish, will enjoy this recipe – especially when served with tater tots!. I know because it works every time!
It is a known fact that fish and salmon offer benefits in heart health. Omega 3 fatty acids in fish oil have been shown in epidemiological and clinical trials to reduce the incidence of heart disease.
So let’s start with the Fresh vs Farm Raised Salmon Question
When you go to the seafood dept at your grocery store, we advise that you make sure you buy wild caught salmon. Farm raised salmon can be unhealthy due to feeding and environmental contamination. Farm raised fish can develop increased levels of PCBs (polychlorinated biphenyls). PCBs are mixtures of up to 209 individual chlorinated compounds known as congeners. There are no known natural sources of PCBs. There’s no need to put toxins into your system, which is why we recommend only buying wild salmon. (More info about Farm Raised Salmon here.)
If the packaging the salmon comes in doesn’t prohibit it, check that it doesn’t have a strong fishy smell. If there is an odor, the fish isn’t fresh.
Salmon Croquettes Prep:
Once you’ve selected a good piece of salmon, take it home and remove the skin, as well as any small bones that might be there. Cut the remaining portion into small chunks, and place it in a bowl. (If you want to see pictures of skin removal, check out the recipe for Broiled Salmon here – opens in a new window).
- Using the implement of your choice, mush up the salmon (We’re using a rigid wire whisk.)
- Add two eggs and mix them in well
- Add about 1/4 cup of flour (so it covers the top portion in the bowl)
- Add salt and pepper to taste and mix well
You should end up with a creamy texture, but still have some small chunks of salmon.
- Spoon the raw salmon croquettes (like balls) into a pan of already hot olive oil
(Remember Olive Oil has a variety of smoke points depending on the type and quality so don’t cook on high.)
Let the salmon croquettes simmer until they have a nice golden color to them on all sides and you’re done!
We’ve gathered some fresh peas and carrots from the garden, and after washing them and pinching the ends off of the pea pods and slicing the carrots… add them to a pan of hot, melted butter along with a generous amount of garlic. Sautee…
This side dish is delectable and goes very well with salmon croquettes.
My husband (Dan) really likes tater tots so tonight we decided to have those too. (Note: Tator tots are not healthy food but we do still eat a few prepared foods though we are cutting them out of our diet step by step). Normally I would make twice baked potatoes to go with our salmon croquettes.
We’ve also made our own seafood sauce out of ketchup and horseradish… nice and spicy…yum!
Tips about this Salmon Croquettes Recipe…
- Buy wild salmon instead of farm raised salmon, which can contain toxins
- Keep refrigerated until ready to cook
- Cook salmon until it turns color and is flaky in texture. Salmon will continue to cook even after removed from the heat, so don’t overcook it
- Promptly refrigerate any leftover cooked salmon; use what’s left within two days